Chocolate Espresso and Cream Cake Pops

Show your friends and family just how much you care with these Chocolate Espresso and Cream Cake Pops made with Betty Crocker SuperMoist triple chocolate fudge cake, candy melts and whipped cream frosting.

Directions

1Heat oven to 350°F. Grease 13x9-inch pan with shortening or cooking spray. In small bowl, mix coffee powder and water until dissolved. Make and bake cake mix as directed on box, using oil and eggs and substituting coffee mixture for water. Cool completely in pan on cooling rack.

2Line cookie sheet with waxed paper. With fingers, crumble cake into large bowl. Add frosting; mix well with hands until dough forms. Roll tablespoonfuls of dough into firm balls; place on cookie sheet. Freeze about 15 minutes.

4Remove cake balls from freezer. For each pop, dip tip of 1 lollipop stick halfway into melted candy and insert stick halfway into 1 cake ball. Place on lined cookie sheet until all sticks are attached. Dip balls in red or white melted candy until well coated; tap off any excess. Decorate with sprinkles, red sugar or opposite color of coating, as desired. Poke ends of sticks into foam block. Let stand until set. Store at room temperature.

Expert Tips

Using a mini ice cream scoop makes it easy to get an even amount of dough for rolling into balls. Dough can be shaped into small hearts, too, for added appeal.

If candy melts are still very thick, stir in an additional 1/2 teaspoon of shortening until mixture is smooth; reheat if necessary.

Instead of decorating the pops with sprinkles or sugar, use candy pens for decorating. Dip cake balls into melted candy and allow them to dry completely before decorating. (Candy pens can be purchased at craft stores that sell cake decorating and candy making products.)